Description
Enjoy a vibrant, protein-packed salad that brings the sun-drenched coast to your kitchen. Perfectly seared salmon flakes over a crisp bed of greens, tossed with a bright, homemade dressing.
Ingredients
Scale
For the Zesty Lemon Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 1½–2 tablespoon fresh lemon juice (start with 1½ Tbsp)
- ¼ teaspoon Dijon mustard
- ¼ teaspoon dried oregano
- Pinch of sea salt and black pepper
For the Salmon & Salad:
- 1 tablespoon avocado oil or other high-heat oil
- About 12 oz / 340 g skin-on salmon fillet
- ¼ teaspoon garlic powder
- ½ teaspoon fine sea salt (divided: ¼ tsp for salmon + ¼ tsp for salad)
- ¼ teaspoon black pepper (divided: ⅛ tsp for salmon + ⅛ tsp for salad)
- 4 cups mixed spring greens or arugula
- 1 cup grape tomatoes (sliced in half)
- 1 small English cucumber (cut into half-moons)
- 1 cup quartered artichoke hearts in water (drained well)
- ⅓ cup pitted Castelvetrano olives
- ¼ cup thinly sliced red onion
- 3 tablespoons crumbled feta cheese (for garnish)
Instructions
- Craft the Vinaigrette : In a small jar with a lid, combine the extra-virgin olive oil, lemon juice, Dijon mustard, and dried oregano. Secure the lid and shake vigorously until the dressing is well-emulsified. Season with a pinch of salt and pepper.
- Prepare the Salad Base : In a large mixing bowl, gently toss the mixed greens, grape tomatoes, English cucumber, artichoke hearts, Castelvetrano olives, and sliced red onion. Set aside. Season the salad with the remaining ¼ tsp salt and ⅛ tsp pepper, then toss gently.
- Season the Salmon : Thoroughly pat the salmon fillet dry with a paper towel. This ensures a perfect sear. Sprinkle the flesh side evenly with the garlic powder, ¼ teaspoon of the sea salt, and ⅛ teaspoon of the black pepper.
- Pan-Sear the Fillet : Place a cast-iron pan over medium-high heat. Add the avocado oil. Once the oil shimmers, carefully place the salmon in the pan, flesh-side first. Cook for 6 minutes, resisting the urge to move it.
- Flip and Finish : Using a fish spatula, flip the salmon. The skin should release easily. Cook for another 3 to 4 minutes, or until the salmon’s internal temperature reaches 135°F (57°C) for medium, or 145°F (63°C) for fully cooked (food-safe).
- Rest and Flake : Transfer the cooked salmon to a clean cutting board and let it rest for 5 minutes. Use two forks to gently break the fillet apart into large, rustic flakes, discarding the skin if desired.
- Assemble and Serve : Drizzle about half of the prepared vinaigrette over the salad base and toss to coat lightly. Arrange the greens on a platter, top with the flaked salmon, and sprinkle with feta cheese. Serve immediately, passing the remaining dressing at the table.
Notes
- Storage: For best results, store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Combine and dress just before serving.
- Ingredient Swaps: Feel free to substitute the salmon with seared shrimp or a firm white fish like halibut. Chickpeas can be added for a plant-based protein boost.
- Make-Ahead Tip: The vinaigrette can be made up to a week in advance and stored in the fridge. The vegetables can be chopped a day ahead to streamline assembly.
- Salt note: Olives and feta are salty—taste before adding all remaining salt.
- Acidity: For a brighter balance, increase lemon juice up to 2 Tbsp
Nutrition Facts
Serving Size: 1 serving
- Calories: 508
- Total Fat: 40 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 7 g
- Monounsaturated Fat: 23 g
- Cholesterol: 107 mg
- Sodium: 885 mg
- Total Carbohydrate: 11 g
- Dietary Fiber: 4 g
- Total Sugars: 5 g
- Includes 0 g Added Sugars
- Protein: 29 g
- Vitamin D: 16 mcg
- Calcium: 125 mg
- Iron: 2 mg
- Potassium: 805 mg
Nutrition
- Calories: 508